Effects Of Sodium Nitrite Replaced Partially By Carboxyhemoglobin On Qualities And Security Of Pork Sausage

Pigment in meat products has been one of the important topics. Usually,sodium nitrite was restricted in the manufacture because of its security. Nitritessubstitute has not practically been used in meat processing duing to itsshortcomings. This paper studied on the effects of carboxyhemoglobin partiallyreplaced by sodium nitrite on the physical and chemical properties of pork sausage,sensory qualities and microbial properties. Also, it evaluated the safetycarboxyhemoglobin-treated pork sausage. The results were shown as the follows:(1) Compared with control(sample A), L*, b*, TBA, TVB-N and the aerobicplate counts were significantly decreased (P<0.05) in the sample with0.2%carboxyhemoglobin and0.005%sodium nitrite added(sample G), while a*and pHvalue increased significantly (P<0.05), E. coli was detected less than30cfu/100gand S. aureus was not detected during the35days storage. Compared with the0.015%sodium nitrite samples (sample B), sample G sodium nitrite residues of theabove product decreased significantly (P<0.05), sensory score was higher. Theresults showed that the physicochemical properties and sensory qualities in porksausage could be improved effectively by sodium nitrite partially replacedcarboxyhemoglobin.(2) The safety of the sample treated with a combination of carboxyhemoglobinand sodium nitrite in pork sausage was shown as the follows:a) Acute toxicity test: The sample with10%carboxyhemoglobin and0.005%sodium nitrite added, the accumulated gavage20.00g/kg.bw dose of Kunmingfemale, male mice. It was a non-toxic level if there was no abnormal and deathsituation with two weeks continuous observation.b)①Ames test:Compared with blank control、solvent control, the sample with10%carboxyhemoglobin and0.005%sodium nitrite added of5000μg/plate、1000μg/plate、200μg/plate、40μg/plate、8μg/plate five gradient, there had nosignificant difference (P>0.05), compared with positive control, while there had asignificant difference (P<0.05);②Mouses bone marrow micronucleus test:Compared with control, the gavage doses were all10g/kg.bw in three sampleswhich added0.005%sodium nitrite with10%,5%,2.5%carboxyhemoglobin, therehad no significant difference (P>0.05), compared with positive control, while there had a significant difference (P<0.05);③Mouses sperm morphology test: Threesamples which were same as that in②, compared with control,there had nosignificant difference (P>0.05), compared with positive control, while there had asignificant difference (P<0.05).c) The tests of the influence of30-days feeding on rats: Compared with control,rats were fed by the maximum tolerated dose of20g/kg.bw for30-days with threesamples which added0.005%sodium nitrite, and the added carboxyhemoglobinwere10%,5%,2.5%, there had no significant difference (P>0.05), on the weight,food utilization, blood indicators, blood biochemical parameters, major organweight and dirty/body. Compared with control, the rats which fed with the porksausage that added10%carboxyhemoglobin and0.005%sodium nitrite, and therehad no abnormal changes in gross anatomy and histopathology,.The above results showed that preliminary result of partial of sodium nitrite incarboxyhemoglobin pork sausage was safe, and could be used as a potentialpigment for meat production.(3) The analysis of pork sausage pigment composition which added0.2%carboxyhemoglobin and0.05%sodium nitrite showed that the generation substanceof color may be contains the thermal denaturation product carboxyhemoglobinproduct of its reaction with sodium nitrite.